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Homemade Raspberry Pie

Homemade raspberry pie with a sweet-tart berry filling and flaky golden crust. Fresh raspberries are thickened with cornstarch, then baked until the filling bubbles and the crust turns deeply golden.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 6 cup fresh raspberries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Pie Crust
  • 1 count refrigerated pie crusts Use 2 crusts total, or substitute homemade pie crusts.
  • 1 count egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the crust
  1. Preheat oven to 400°F (200°C). Set a sheet pan on the middle rack so the crust bakes evenly.
  2. Fit one pie crust into a 9-inch pie plate. Press gently into the bottom and up the sides with no stretching.
Make the raspberry filling
  1. In a large bowl, gently combine raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir just until the berries are coated and the cornstarch is evenly distributed.
  2. Transfer the filling into the prepared crust. Spread the berries into an even layer so they bake consistently.
Assemble the top crust
  1. Place the second crust over the filling or create a lattice design. Leave small openings if using a lattice so steam can escape and help prevent bubbling over.
  2. Trim and crimp the edges. Seal well to keep the filling from leaking during baking.
Finish and bake
  1. Whisk together the egg and water. Brush the mixture over the crust for a glossy, golden finish.
  2. Sprinkle the crust with coarse sugar. Aim for an even coating so you get crunchy sparkle spots.
  3. Bake for 20 minutes at 400°F (200°C). Look for early browning along the edges and steady bubbling beginning through the vents or lattice.
  4. Reduce oven temperature to 375°F (190°C) and continue baking for 30–35 minutes. Bake until the filling is bubbling in the center and the crust is golden brown.
Cool before slicing
  1. Cool completely before slicing. Letting it set fully helps the filling thicken instead of running.

Notes

Pro tip: for the crispiest crust, bake on a preheated sheet pan and place a foil tent over the edges only if they brown too fast. Store covered in the refrigerator for up to 4 days; freeze baked pie (without slicing) up to 2 months. To make it dairy-free, use a dairy-free homemade or refrigerated crust with no butter-based shortcuts—most standard pie crusts are already dairy-free, but check labels.